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    Home » Salads

    Thai Chicken Salad with Peanut Dressing

    Published: Aug 14, 2020 / Updated: Dec 12, 2022 / 61 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This Thai chicken salad with peanut dressing is so fresh, bright, and easy to make! It's a great way to use leftover or rotisserie chicken, and it's on your table in just 20 minutes.

    Love cabbage-based salads? Try my Simple Creamy Coleslaw Recipe.

    close-up of Thai chicken salad in serving bowl

    Easy Thai salad

    If you love Thai food as much as I do, you'll devour this Thai-inspired chicken salad. The peanut, lime, and ginger dressing is made from scratch, and it's incredible. Pair it with crunchy cabbage, veggies, and fresh herbs, and you have one flavor-packed salad! I like to eat this one-year round since it has ingredients available all the time.

    Maybe the best part is how even picky eaters will enjoy it. This super simple salad will be a hit with your entire family. I like to consider it a salad for people who don't really like salad. It's that good. It's also packed with so much good stuff that it's filling enough to eat as a meal on its own.

    Everything you'll need

    For the salad

    • Coleslaw - any mixture of shredded cabbage and carrots is good! You can also chop your own green cabbage and use matchstick carrots.
    • Chicken - use shredded cooked chicken or rotisserie chicken
    • Scallions - they've got a fairly mild taste, but use red onion if you prefer
    • Red bell pepper - to add crunch and color
    • Cilantro and basil - I strongly recommend adding both these fresh herbs. They complement the homemade peanut dressing so well. If you can't eat cilantro, sub for Italian parsley. Mint works too!
    • Peanuts - chopped peanuts top it all off

    For the dressing

    • Peanut butter - I used a smooth creamy variety. I don't recommend natural peanut butter for this recipe.
    • Soy sauce, lime juice, honey - this trio makes up the wonderful savory-tangy-sweet flavor combination that is amazing with peanut butter!
    • Toasted sesame oil - it has a distinct flavor and is used in many Asian recipes. Don't confuse it with the regular kind.
    • Garlic powder - for another savory layer. Use fresh minced garlic instead if you like.
    • Fresh ginger - it adds a punch of bold flavor
    • Water - depending on the brand of peanut butter and how thick you like the dressing, you may have to add more than suggested to thin out the dressing

    Pro tips and troubleshooting

    • We're using the toasted variety of sesame oil that's darker in color and can be found in the Asian foods aisle along with soy sauce. Regular sesame oil has a lighter color and is often found with other cooking oils like olive oil, so don't get that one.
    • I use one of my favorite kitchen tools to grate the ginger, my Microplane zester/grater. It's so much easier to grate when it's frozen! Just store ginger in a ZipLoc freezer bag so you always have some handy.
    • If you store your peanut butter in the fridge, make sure to let it warm up on the counter for a little before making the dressing so it's not cold and hard and mixes properly. You can also add more water to thin it out to desired consistency.

    How to make it

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    whisking peanut dressing and adding cabbage to a large salad bowl

    Add all the dressing ingredients to a bowl, and whisk until combined. Make sure to test it and adjust as necessary (more lime juice, honey, water, etc.) Prep all the salad ingredients, and place them in a large bowl.

    adding peanut dressing to large bowl of thai chicken salad

    Top the salad with the homemade peanut dressing, season with salt & pepper, and serve immediately!

    Substitutions and variations

    • If you don't want to buy pre-bagged coleslaw mix, you can cut up/shred your own cabbage and carrots. 
    • Cucumber would be a great addition to this salad! I'd cut it up in fairly small cubes. I've also seen people add papaya.
    • Want to make this a spicy Thai chicken salad? Try adding some crushed red pepper flakes, cut-up fresh Thai chilis, or some sriracha sauce to the dressing. A little heat would be fantastic here.

    What to serve with this salad

    • This is quite a large salad. It serves four as an main dish on its own no problem, but you could easily feed up to six people depending on how much they eat or if you serve it with something else.
    • If you want a riff on soup and salad, pair it with this light 15 Minute Thai Green Curry Soup!

    Leftovers and storage

    • This salad does work for leftovers for a day or so just fine, but it may get a bit less crisp. Just store in an airtight container and refrigerate.
    • Keep in mind leftovers aren't quite as good as when freshly made, so you could certainly halve all the ingredients if you don't want anything left over.
    • Or you could store the dressing in a jar in the fridge for up to a week and use when you're ready!

    More tasty Thai-inspired recipes

    • Easy Thai Chicken Curry
    • Thai Quinoa Salad
    • Easy Thai Shrimp Curry
    • Thai Turkey Soup
    • Salmon Coconut Curry
    easy Thai chicken salad in a serving bowl

    Questions? Leave me a comment below! As always, tag me #saltandlavender on Instagram so I can see your creations!

    close-up of Thai chicken salad in serving bowl

    Thai Chicken Salad with Peanut Dressing

    This Thai chicken salad with peanut dressing is so fresh, bright, and easy to make! It's a great way to use leftover or rotisserie chicken, and it's on your table in just 20 minutes.
    4.53 from 19 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 20 mins
    Total Time 20 mins
    Course Salad
    Cuisine Thai
    Servings 6
    Calories 251 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 pound coleslaw mix
    • 3 cups shredded cooked chicken 
    • 1/4 cup scallions chopped
    • 1 red bell pepper chopped
    • 1/2 cup chopped peanuts
    • Small handful fresh cilantro chopped (optional but recommended)
    • Small handful fresh basil sliced thin or torn (optional)
    • Salt & pepper to taste

    Dressing:

    • 5 tablespoons creamy peanut butter
    • 2 tablespoons soy sauce
    • 1 tablespoon lime juice
    • 1 tablespoon honey
    • 1/2 teaspoon pure sesame oil see note
    • 1/4 teaspoon garlic powder
    • 1 teaspoon fresh ginger grated 
    • 3 tablespoons water or more as needed

    Instructions
     

    • Add the dressing ingredients to a medium-sized bowl and whisk together until smooth. Taste and adjust (e.g. add more lime juice or honey). If your dressing comes out really thick (peanut butter brands can vary), add even more water than suggested.
    • Prep all the salad ingredients and them add to a large bowl. Toss with the dressing and serve immediately. Season with salt & pepper as needed.

    Notes

    • I don't recommend using natural peanut butter for this recipe as the flavors and texture can be a bit off. I would use it sparingly and then taste and adjust the dressing as needed.
    • I use the sesame oil found in the Asian section of the grocery store. It's got quite a strong/nutty flavor. It's darker in color and sometimes you'll find it labeled as toasted sesame oil. I just buy whichever brand is in stock.
    • You don't need to add the cilantro or basil, but they definitely add extra flavor and freshness.
    • Helpful hint: It's much easier to grate ginger when it's frozen. I always keep some fresh ginger in my freezer for when I need it. It also helps reduce waste (I always seem to waste fresh ginger when I don't use it in time!). 
    • Serves 4-6. You may want to halve it if you don't want leftovers.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 251kcalCarbohydrates: 14gProtein: 14gFat: 17gSaturated Fat: 4gCholesterol: 20mgSodium: 434mgPotassium: 423mgFiber: 4gSugar: 8gVitamin A: 819IUVitamin C: 55mgCalcium: 55mgIron: 2mg
    Keyword Thai chicken salad recipe
    Author Natasha Bull

    This recipe was originally published on June 16, 2017. It's been updated with new photos and better instructions but is the same great recipe!

    « Easy Shrimp Salad
    Creamy Cucumber Salad »

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    1. Heidi Egeberg says

      January 22, 2023 at 12:41 PM

      5 stars
      Love this!! Made as directed and it is delicious! Such a refreshing salad! I left the dressing separate so I can avoid things getting soggy and eat it for my lunches this week.

      Reply
      • Natasha says

        January 22, 2023 at 7:33 PM

        Thank you so much!

        Reply
    2. Kimberly says

      January 2, 2023 at 4:00 PM

      This was DELICIOUS!

      Reply
      • Natasha says

        January 2, 2023 at 4:19 PM

        Fantastic!! 🙂

        Reply
    3. SLake says

      December 12, 2022 at 12:03 PM

      3 stars
      If you LOVE peanut butter, this is the salad for you! Otherwise, I recommend vastly reducing the PB and bumping up the other ingredients. Maybe add a little rice wine vinegar to loosen instead of some of the water. Mine was super thick (I used natural Skippy) and added considerable increases in soy sauce, lime juice and sesame oil. I also added the rice wince vinegar. The rest of the flavors were on point.

      Reply
      • Natasha says

        December 12, 2022 at 12:53 PM

        Yeah, I don't think natural PB works as well for this recipe.

        Reply
    4. Lisa says

      June 11, 2022 at 5:12 PM

      5 stars
      Absolutely delicious. I’m going to do this in a wok and try it hot.

      Reply
      • Natasha says

        June 11, 2022 at 10:00 PM

        Ooh let me know how it goes!

        Reply
    5. Jen says

      May 18, 2022 at 4:49 PM

      5 stars
      this was fantastic! I doubled the amount of scallions and added some dried chilies and a fresh Jalapeno for some heat.

      Reply
      • Natasha says

        May 18, 2022 at 9:56 PM

        So happy it was a hit!! Thanks for taking the time to write me a review, Jen!

        Reply
    6. Connie Martin says

      May 3, 2022 at 10:26 AM

      3 stars
      It was good, but I didn’t fall in love with it. If you love peanuts this recipe would be a great fit for you.

      Reply
    7. Julie says

      April 23, 2022 at 1:54 PM

      4 stars
      Very good! I had some vegan Whole Foods sweet and sour chicken that I used in place of real chicken, not that I object to meat.
      The only reason I gave it 4 instead of 5 stars was that I had to doctor the dressing up a bit. I thought it needed heat, more sour, and more sweet, so I added some sweet chili sauce and tripled the amount of lime juice.
      Otherwise, great recipe. The cilantro and basil are truly necessary, though if one is cursed with the cilantro-tastes-like-soap gene, you could definitely get away with just substituting more basil for the cilantro.
      I just happened to have fresh Thai basil on hand, but any fresh basil is good.

      Reply
    8. Anne says

      April 19, 2022 at 10:54 AM

      5 stars
      I turned it into a stir fry dish. It was excellent. Lots of cilantro, basil and peanuts and added a couple cloves of garlic and sriracha sauce. I will be making it again and maybe adding noodles.

      Reply
      • Natasha says

        April 19, 2022 at 11:02 AM

        I love that idea, Anne!

        Reply
    9. Joan says

      March 7, 2022 at 8:47 AM

      5 stars
      Perfect light, healthy dinner for my husband who works late. I cook a lunch for him, and he comes home to this for dinner. Yes, the picky meat and potatoe guy, absolutely loves this and eats four nights in a row. I've come up with a soy peanut butter marinade to lift the flavor of the chicken. First recipe that is on repeat in our home.

      Reply
      • Natasha says

        March 7, 2022 at 11:09 AM

        I'm so happy to hear that, Joan!! That's awesome!! 😀

        Reply
    10. Shanna says

      December 19, 2021 at 1:10 PM

      Loved this! Hubby and I are doing WW and we are always looking for something quick, easy and low points. We didn’t add the peanuts because we didn’t have any, but we followed the rest of the recipe to a T. Very delicious. I even added a few dashes of Sriracha to the sauce. We will definitely make this again. Thanks!

      Reply
      • Natasha says

        December 19, 2021 at 3:00 PM

        I'm so glad it was a hit, Shanna! Thanks for your review! 🙂

        Reply
    11. June says

      November 8, 2021 at 8:13 AM

      Can you use natural peanut butter with this? It is a bit thicker and has no sugar. Should I add a bit more sugar than called for?

      Reply
      • Natasha says

        November 8, 2021 at 9:06 AM

        Hi June! You could, but you may need to tweak it a bit as you say. It's not as smooth of a consistency, and you may need to add more water as well.

        Reply
    12. Katie C says

      October 14, 2021 at 1:33 PM

      Thanks so much for another AMAZING recipe, Natasha!

      I made this as a quick side instead of a full entree, so I skipped the chicken this time around and added some shelled edamame and chopped avocado that I had in the fridge/freezer! I also added some sriracha and red pepper flakes as you suggested for a bit of kick, and swapped the cole slaw mix with broccoli slaw mix. But it was FABULOUS!! I loved all of the different flavors and textures coming together. Definitely a new go-to in our house!

      Thank you, thank you, THANK YOU!! 🙂

      Reply
      • Natasha says

        October 14, 2021 at 2:59 PM

        You're very welcome, Katie!! So glad you liked it! 🙂

        Reply
    13. Sharon Barber says

      September 20, 2021 at 10:07 PM

      This recipe sounds delicious!!! Some questions: 1) do you peel your fresh ginger before you freeze it?
      2) is it possible to substitute Stevia for the honey since I am diabetic?
      3) do use use roasted unsalted peanuts?
      4) can you use crushed red chili’s
      Thank you again for this amazing recipe!!!

      Reply
      • Natasha says

        September 21, 2021 at 10:08 AM

        Hi Sharon! I don't peel it. The peel protects it in the freezer. I just grate a bit of the peel off (like into the garbage) when I'm ready to use it, and then continue grating from there. Re: the Stevia, if you're comfortable making the sub (like you've done it in cooking before), you could try, but it's not something I've ever done in a salad dressing. I believe the peanuts were roasted and unsalted, yes. Sure, crushed red chilis would be fine. Hope you like the recipe! 🙂

        Reply
      • Logan says

        November 1, 2021 at 8:09 PM

        Did you end up using stevia? I was thinking about subbing swerve.

        Reply
    14. Kim Williams says

      September 3, 2021 at 8:50 AM

      What is the serving size for the 251 cals? A cup, two cups?

      Reply
      • Natasha says

        September 3, 2021 at 9:18 AM

        Hi Kim! It's 1/6 of the recipe. I am not a trained nutritionist (or good at math, for that matter lol), so I only include the nutrition info that the recipe card automatically calculates, with a heavy disclaimer that it's just an estimate, ingredients vary, etc. So, I am not sure what that works out to in cups, oz, or grams - sorry! If you are relying on the nutrition info for health reasons, for the most accurate results, you would weigh the ingredients using a kitchen scale and base it on the exact brands of ingredients you're using.

        Reply
    15. Leslie says

      July 18, 2021 at 6:49 PM

      4 stars
      The salad was quite good, but only after I adjusted the dressing significantly. When I started as shown it tasted like I was just pouring peanut butter over my salad. Had to increase everything else significantly to get the blend of flavors. Next time I will start with 2 Tb of peanut butter and the remaining ingredients until you get a good balance of flavors.

      Reply
    16. Carol Zippo says

      July 13, 2021 at 4:21 AM

      5 stars
      Followed the recipe as is with one exception - left out the cilantro because of a very strong dislike that would actually make the dish inedible for me.
      It was still delicious !

      Reply
      • Natasha says

        July 13, 2021 at 7:59 AM

        I'm so pleased you enjoyed it!! Yes, some people are born with the gene that makes cilantro taste like soap... can't say I blame you for leaving it out haha.

        Reply
    17. Amanda G says

      July 12, 2021 at 11:12 AM

      This was fantastic and such a great change of pace!

      I added a little water to thin out the dressing. I also added dried Chinese red peppers for heat and some seasoned rice vinegar to brighten it all up at the end. I halved the salad to take leftovers to lunch!

      Reply
      • Natasha says

        July 12, 2021 at 11:26 AM

        I'm so pleased you enjoyed it, Amanda!! 🙂

        Reply
        • Debi D says

          January 30, 2022 at 6:43 AM

          We use PB2. It can be reconstituted by adding water to be like regular peanut butter. I would just do that and then add it to the recipe as stated. There are directions to reconstitute the PB2 on the jar.

          Reply
      • Debi D says

        January 30, 2022 at 6:45 AM

        Oops! Sorry. Replied to the wrong post.

        Reply
    18. Michele says

      July 11, 2021 at 9:45 AM

      Can this recipe be adapted to use a powdered peanut butter such as PB2?

      Reply
      • Natasha says

        July 11, 2021 at 11:36 AM

        Hello! I don't know... I have never tried powdered peanut butter before. I mean, I don't see why not... you could certainly experiment. Let me know!

        Reply
    19. Giselle says

      July 10, 2021 at 9:31 PM

      5 stars
      How long does the peanut dressing last in the fridge? I loved the salad. It’s so refreshing on a hot day

      Reply
      • Natasha says

        July 10, 2021 at 10:11 PM

        I'm so glad you enjoyed it!! I would say max one week, but that's just a guess... I try to use up homemade dressings within 3-5 days usually.

        Reply
    20. Elle says

      July 9, 2021 at 4:47 PM

      5 stars
      This is a family favorite!

      Reply
      • Natasha says

        July 10, 2021 at 9:05 AM

        Thank you!! So pleased to hear that! 😀

        Reply
    21. Beth Johnston says

      December 13, 2020 at 5:07 PM

      5 stars
      This salad is delicious! I also added crispy wontons which gave it even more crunch! My husband is picky and he had seconds so that makes it a win at our table! It is very similar to North Star's Citrus Crunch salad but made in my own kitchen! Definitely add the basil and the cilantro to the salad mixture, and add a little extra honey, lime, and water in the dressing! I can't wait to have the leftovers for lunch tomorrow! Thank you so much!

      Reply
      • Natasha says

        December 13, 2020 at 6:33 PM

        Thank you! I'm so glad you enjoyed it.

        Reply
    22. Lynda Appel says

      August 27, 2020 at 9:20 AM

      5 stars
      Made this last night for dinner and looking forward to heading home to have some more for lunch! Very tasty, will add it to my rotation. Super fast! I used crunchy peanut butter, because that is what I have, and it worked perfectly. Thank you!

      Reply
      • Natasha says

        August 27, 2020 at 9:24 AM

        I'm so glad you enjoyed it! 🙂 Thanks for commenting, Lynda!

        Reply
    23. Susan Murphy says

      August 25, 2020 at 12:51 PM

      I made this salad last night and found the dressing too thick. I added more lime and another 3T of water and still too thick with the salad. Might need 9 T water? Or is there another reason it's thick? What brand PB do you use?

      Reply
      • Natasha says

        August 25, 2020 at 3:22 PM

        Hi! I use Kraft creamy peanut butter (I think it may only be available in Canada). You’re the second person to encounter this issue, so I’m going to put a note in the recipe that more water may be required. The dressing is neither thin nor thick for me. It definitely shouldn’t be as thick as you’re describing, though.

        Reply
    24. AD says

      August 21, 2020 at 11:38 AM

      5 stars
      I made this recently and it was absolutely fantastic! My entire family devoured it. Quick, easy and so, so, GOOD!

      Reply
      • Natasha says

        August 22, 2020 at 7:51 AM

        Wonderful! Thanks for commenting! 😀

        Reply
    25. Monica Van Rickley says

      August 18, 2020 at 1:12 PM

      4 stars
      Yummy salad. Followed directions exactly. I may have mis-measured, but I feel the dressing came out to thick. I could turn the bowl upside down and it would’ve stuck to the bowl. I wasn’t sure what the consistency was supposed to be, so kept forward with the recipe.

      It’s taste was too creamy. Fixed easily enough by adding a touch more of all dressing ingredients less the peanut butter.

      I am one of those against cilantro so I used parsley instead. Fresh and delicious 😋

      Reply
      • Natasha says

        August 18, 2020 at 1:28 PM

        I'm glad you liked it, Monica! Hmmm... the dressing definitely was not that thick for me. Did you add the 3 tablespoons of water? It's possible that you used a different brand of peanut butter that's much thicker, but I am perplexed as to why the dressing was so thick unless you missed something out. Glad you were able to taste and adjust, though!

        Reply
    26. Emily says

      August 18, 2020 at 10:08 AM

      5 stars
      Incredibly delicious and easy to make! Will definitely be making this again.

      Reply
      • Natasha says

        August 18, 2020 at 10:15 AM

        Wonderful!! Thanks for commenting, Emily! So pleased you liked it. XO

        Reply
    27. melissa says

      February 13, 2019 at 9:45 AM

      5 stars
      made this the other night and it was excellent. i could not find a thai chili pepper so i used a serrano but it seemed to work just fine. great recipe!

      Reply
      • Natasha says

        February 17, 2019 at 4:02 PM

        Yay!! So happy you liked it.

        Reply
    28. Cindy says

      June 20, 2017 at 10:59 PM

      This looks delicious. This salad caught my eye, and I love the brown sugar in the dressing. Looks perfect for summer. I think you are right, we should not be slaving away in our kitchens. It is darn hot her in Southern California.

      Reply
      • Natasha says

        June 21, 2017 at 6:44 AM

        Thanks, Cindy! Yeah, lots of places are currently experiencing some extreme heat. 💛

        Reply
        • Irina C says

          July 11, 2021 at 8:17 PM

          3 stars
          I usually absolutely love your recipes, but this salad… not sure.., as many mentioned before the dressing was very thick , I used Skippy , I added probably 3 times more water, the dressing made the salad very soggy and I even didn’t use all of it… Something missing, maybe small mandarin peaces?

          Reply
          • Natasha says

            July 11, 2021 at 8:21 PM

            Hmm... I'm sorry to hear you didn't like it! 🙁 I am baffled about the PB thing... like as you can see from the photos, my dressing wasn't too thick at all. Maybe the kind I use (Kraft Creamy Peanut Butter - the most popular variety here in Canada) is somehow different than the usual creamy PB in the USA?

            Reply
    29. Natasha's Sister says

      June 16, 2017 at 8:57 AM

      Can you make this without chicken for me?

      Reply
      • Natasha says

        June 16, 2017 at 8:57 AM

        No.

        Reply
        • Judy says

          February 8, 2023 at 1:20 PM

          😂

          Reply

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